Banitsa
Filo sheets layered with eggs, yoghurt and crumbled sirene and baked until the top is crisp and the inside soft. Bulgarians eat it for breakfast with a glass of ayran or boza, and on New Year's Eve it is on every table, with fortunes tucked inside.
Ingredients
- filo pastry — 500 g
- egg — 4 pcs
- natural yoghurt — 400 g
- feta — 300 g
- baking soda — 0.5 tsp
- sunflower oil — 120 ml
Instructions
- Heat the oven to 200°C and oil a 30 × 40 cm tray.
- Stir the baking soda into the yoghurt and leave it for 5 minutes to foam up.
- Beat the eggs, mix in the yoghurt and crumble in the sirene; set aside a ladleful of the mixture for the top.
- Lay 2 sheets of filo in the tray, drizzle with oil and spread over 2 spoonfuls of filling; crumple the sheets loosely rather than smoothing them flat.
- Repeat until the sheets are used up, finishing with 2 sheets drizzled with oil only.
- Cut into squares, pour the reserved mixture over so it runs into the cuts, and drizzle with the last of the oil.
- Bake for 40 minutes at 200°C until deep golden; if the top browns too fast, cover it with baking paper.
- Cover with a clean tea towel for 10 minutes so the top softens a little, then serve warm.